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Saturday, June 1, 2013

Unholy bit of crumpet.....

No it's not the latest Carry On movie or even a really sad Dad joke but a delicious crumpet muffin hybrid. Just like Branjelina it needed a power couple name so......introducing the Crumpin, I just didn't feel right about Muffpet. Perfect for a weekend breakfast in less time than it takes to make a good loaf. If you have to get up at 6am to let the chickens out or answer a call of the wild you can make the batter and then go back to bed while it gets busy proving.I cook these over a low heat which is why the holes don't really appear and the middle has the fluffiness of a muffin rather than the firmness of a store bought crumpet.They also are the right base to create a home style version of a certain drive thru restaurant chain's breakfast treat that I no longer partake in since my ban on the drive thru. More on that in another post.There are crumpet rings available but I use the side of a spring form 9.5cm cake tin, gotta love a dual purpose item to save cupboard space.

CrumpinIngredients

1 cup light milk

50 g butter

500g plain flour

10g instant yeast

pinch of salt

2 tbsp. caster sugar

2 cups light milk

Method

Heat 1 cup of milk and butter till the butter is melted, either stove top or in a microwave for 1-2 minutes

In a mixing bowl add flour, yeast, salt (on opposite side to yeast) and caster sugar

Add the 2 cups of milk and the milk and butter (adding the hot milk to cold milk will make it the right temperature without heating and waiting for all the milk to cool or killing the yeast)

Mix with electric beaters till smooth

Cover with plastic wrap and set aside for about 1 hour (have a snooze)

In a frypan on low heat put 2-3 rings depending on how many you can fit.

Spray with cooking spray being careful not to blow yourself up if using a gas cook top e.g. take the pan away from the flame

Fill the rings with batter to about 1-2 cm, they will rise as they cook

Cook for about 8-9 minutes on one side and then remove ring

Carefully flip the Crumpin to cook the other side for about 5 minutes

They will firm as they cook and the side of the ring will help the side cook

You can add a knob of butter to the ring before the batter but I find this browns them too quickly

Depending on how big you make them you can eat them whole or split/cut them in half